Recipe contributed by Sylvia.

Ingredients:

Fish – 200 gms

Chilli powder – 3 tspn

Coriander powder – 1 tspn

Turmeric powder – ¼ tspn

Fenugreek seeds – ¼ tspn

Coconut Grated – 1 cup

Tamarind – size of 1 grape

Garnishing:

Curry leaves and Coconut Oil – ½ tspn

Method:

1. Soak tamarind in half cup water.

2. Roast chilli powder, coriander powder and fenugreek for 10 sec.

3. Add turmeric powder and coconut. Grind to a smooth paste.

4. Add tamarind water to the ground paste, add salt and bring to boil.

5. Add fish and simmer it till the fish is cooked and the gravy is thick.

6. Garnish with curry leaves and ½ tspn coconut oil.

Ingredients:

Paneer – 2 cups (cut into cubes)

Spinach or palak leaves -10 cups (pasalai keerai)

Finely chopped onion – 3/4 cup

Garlic -4

Ginger – a piece

Green chillies – 2 (finely chopped)

Turmeric powder – a pinch

Tomato puree – 3/4 cup

Garam masala – 1/4 tsp

Oil – 2 tbsp

Salt – to taste

Method:

1. Cook the spinach in a big vessel of boiling water.

2. Drain, wash with cold water and grind it to a fine paste by adding water.

3. Cut the paneer into small pieces and deep fry in hot oil until golden brown.

4. Remove and drain on absorbent paper. Keep aside.

5. Heat the oil in a pan and fry the onions till they turn pinkish.

6. Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time.

7. Add the tomato puree and keep stirring continuously till the mixture leaves oil.

8. Add the grinded spinach, paneer, garam masala, and salt. Add 1 cup of water and bring to boil.

Serve hot.

Palak Paneer

Ingredients:

Meal maker or soya chunks – 100 gms

Small onion – 20

Garlic – 5-10

Tomato – 1

Ginger – small piece

Coriander powder – 11/2 table spoon

Chilli powder – 1 table spoon

Turmeric powder – 1/2 tsp

Lime juice – 2 tsp

Salt – to taste

For seasoning:

Cardomom – 2

Cinnamom – 2 small pieces

Clove – 2

Brinji leaf – small piece

Curry leaf – little

Sombu or fennel seed – 1 tsp

To grind:

Coconut grated – 3 to 4 table spoons

Sombu – 1 tsp

Small jeera-1 teaspoon

Cashews – 10 ( or pottukadalai 1 table spoon)

Method:

1. Boil 4 cups of water and soak the meal maker balls in hot water for 10 minutes. Drain the water. Wash in cold water. Squeeze out the extra water and cut to 4 pieces.

2. Keep a pressure pan in the stove and heat one tablespoon of oil. Season the gravy with the items given under ‘for seasoning’.

3. Now add chopped onion, crushed garlic and chopped tomato and sauté for few mins.

4. Add coriander, chilli and turmeric powder and mix well in low fire.

5. Now add the meal maker pieces and mix well.

6. Add 3 cups of water and add required salt. Close the pan and leave them to cook for 6 to 7 mins in medium flame.

7. Keep grinded the items given in ‘to grind’ to a fine paste.

8. After pressure subsides, open the cooker and add the grinded masala. As the curry boils, the gravy will start thickening.

Note: If gravy is too thick you can add a cup of water. Also check for the salt and add if required.

9. Add lemon juice at the end after turning off the stove.

Soya Gravy

This recipe was contributed by Sylvia. And thanks to her again for sharing with us yet another delicious recipe.

Ingredients:

Prawns – 200 gms

Oil – ½ cup

Onions (cut into small pieces) – 1 Big

Tomato (cut into small pieces) – 1 Big

Coriander Powder – 2 spoons

Turmeric Powder – ½ tspn

Chilli Powder – 1 tspn

Ginger garlic paste – 1 tspn

Pepper Powder – 2 tspn

Salt – To taste

Coconut Grated – 1 cup

Garnishing:

Coriander leaves

Method:

1. Fry onions & tomato pieces in oil.

2. Add ginger garlic paste, chilli powder, coriander powder & turmeric powder.

3. Add prawns and fry for a while.

4. Add pepper powder and salt. Add enough water to cook prawns.

5. In a separate kadai, roast grated coconut, (half spoon oil can be added).

6. When it turns brown, add the cooked prawns and garnish with coriander leaves.